Cheesy Chicken Enchiladas Supreme
There’s something deeply comforting about pulling a bubbling dish of enchiladas out of the oven. The kind where the cheese is melted just right, the sauce is rich and a little smoky, and the whole kitchen smells like something wonderful is about to happen. These Cheesy Chicken Enchiladas Supreme are that kind of meal. They’re perfect for busy weeknights, cozy weekends, or anytime you want to feed people you love without a ton of fuss. One bite is warm, creamy, and savory, with just enough spice to keep things interesting. It’s the kind of food that makes everyone linger at the table a little longer.
Ingredients
2 cups cooked shredded chicken (rotisserie or boiled)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1½ cups red enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
Salt and black pepper, to taste
6 large flour tortillas
2 cups shredded cheddar or Mexican-blend cheese
½ cup sour cream, for topping
½ cup diced tomatoes
2 tablespoons fresh parsley or cilantro, finely chopped
Instructions
Start by warming the olive oil in a skillet over medium heat. Add the chopped onion and let it soften for a couple of minutes, stirring now and then. When it turns translucent and smells sweet, add the garlic. Cook just until fragrant — about 30 seconds.
Stir in the shredded chicken, cumin, chili powder, paprika, salt, and pepper. Pour in about half a cup of the enchilada sauce and mix everything together. Let it simmer gently for a few minutes so the flavors can cozy up to each other, then take it off the heat.
Preheat your oven to 375°F (190°C). Spoon a thin layer of enchilada sauce across the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll it up snugly, and place it seam-side down in the dish.
Pour the remaining enchilada sauce evenly over the tortillas. Don’t rush this part — make sure every corner gets some love. Sprinkle the cheese generously on top.
Cover the dish loosely with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes, until the cheese is melted, bubbly, and lightly golden. Let the enchiladas rest for about five minutes before topping them with sour cream, diced tomatoes, and fresh herbs.
Presentation
Serve these enchiladas straight from the baking dish for that cozy, family-style feel. A drizzle of sour cream across the top looks lovely, and a sprinkle of fresh parsley or cilantro adds a pop of color. If you want to go the extra mile, serve them with a simple green salad or a scoop of rice on the side.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
🔥 Kcal: ~420 kcal per serving | 🍽️ Servings: 3–4 servings
Conclusion
These Cheesy Chicken Enchiladas Supreme are one of those recipes that feels like a little celebration, even on an ordinary day. They’re hearty, comforting, and full of flavor — the kind of meal that gets requested again and again. If you’re craving something warm and satisfying that brings people together, this is your sign to make them soon. Your future self (and your dinner table) will thank you.